Salt Cod Cakes
This innovative dish came from Jasper White, the chef and cookbook author who pretty much put New England on the culinary map.
Yield: makes 8
- 1 lb. boneless salt cod
- 2 medium russet potatoes, peeled
- 7 tbsp. butter
- 1⁄2 small yellow onion, peeled and minced
- 1 tsp. dry mustard
- 2-4 dashes worcestershire sauce
- 1 whole egg and yolks from 3 eggs
- Freshly ground black pepper
- 3 tbsp. olive oil
- Soak cod in a large bowl of cold water for 6-8 hours, changing water 2-3 times. Drain.
- Put potatoes into a pot of cold water and cook over medium-high heat until tender, about 40 minutes. Drain, then mash with a potato ricer or masher; set aside.
- Put cod into a medium pot of water, bring to a boil over high heat, and boil for 5 minutes. Drain well, then break fish into flakes.
- Melt 4 tbsp. of the butter in a small pan over medium heat. Add onions and cook until soft, 3-5 minutes. Combine onions, potatoes, cod, mustard, worcestershire sauce, egg, and egg yolks in a medium bowl. Season to taste with pepper, shape into 8 cakes, and chill.
- Melt remaining 3 tbsp. butter with oil in a large skillet over medium heat. Dredge cod cakes in flour, shaking off excess, and cook until golden, about 5 minutes per side.